1. To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
2. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
3. Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

1. Put oil in your pot and begin to heat over medium temp.
2. Add onions and saute until they begin to soften.
3. Add seitan and brown.
4. Mix in flour and continue to cook for another 2-3 minutes.
5. Add the remaining ingredients to the pot and cover. Cook for 25 minutes or until veggies are soft.